Experience the true taste of Kerala with this exquisite Manjali Chicken Biryani recipe. Renowned for its aromatic layers and deeply flavorful, tender chicken, this biryani stands out due to its unique method of preparing the rice and chicken masala separately before uniting them in a final, slow-cooking “dum” process. Follow this guide to create a restaurant-quality biryani that will transport your senses straight to the heart of God’s Own Country.
- Ingredients:
- For Marination:
- 500g chicken, cut into pieces
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 2 tbsp lemon juice
- Salt to taste
- For the Rice:
- 2 cups Basmati rice, soaked for 30 minutes
- 4-5 cups water
- 1 bay leaf
- 4-5 green cardamoms
- 3-4 cloves
- 1-inch cinnamon stick
- 1 tsp salt
- For the Masala & Layering:
- 3 large onions, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup cooking oil + ghee
- 2 green chilies, slit
- 1 tbsp biryani masala powder
- 1 tsp red chili powder
- Fresh mint leaves, a handful
- Fresh coriander leaves, a handful
- Saffron strands, soaked in 2 tbsp warm milk (optional)
- 2 tbsp fried onions (for garnish)
Marinate and Pre-Cook the Chicken:
In a bowl, combine the chicken with all the marinade ingredients. Mix well, cover, and let it rest in the refrigerator for at least 1-2 hours, or preferably overnight. When ready to cook, heat 2 tablespoons of oil in a pan. Add the marinated chicken and cook until it is about 80% done and the exterior is lightly browned. This step of frying the chicken pieces is crucial as it seals in the juices and ensures the meat retains a perfect texture within the final biryani. Remove and set aside.
Prepare the Fragrant Rice:
In a large pot, bring the water to a rolling boil with the whole spices (bay leaf, cardamom, cloves, cinnamon) and salt. Drain the soaked basmati rice and add it to the boiling water. Cook until the rice is 70-80% cooked (the grains should still have a firm bite at the center). Drain the rice immediately and spread it on a tray to prevent further cooking. This separate preparation of the rice is key to achieving non-mushy, perfectly separate grains.
Create the Rich Chicken Masala:
In the same pan used for the chicken, add more oil and ghee. Fry the sliced onions until golden brown and crispy. Remove half for later layering. In the remaining oil, sauté the green chilies, then add the chopped tomatoes and cook until soft and mushy. Add the biryani masala and red chili powder, and cook for a minute until fragrant. Add the pre-cooked chicken along with any juices back into the pan. Cook for another 5-7 minutes until the masala thickens and coats the chicken. The gravy should be thick, not watery.
The Final Aromatic Layering (Dum Cooking):
In a heavy-bottomed pot (like a Dutch oven), begin the layering process. Start with a layer of the chicken masala at the bottom. Sprinkle a handful of mint and coriander leaves. Add a layer of the par-cooked rice over it. Repeat the layers, finishing with a top layer of rice. Garnish with the reserved fried onions, remaining herbs, and drizzle the saffron milk.
Cover the pot with a tight-fitting lid. You can seal the edges with wheat flour dough or aluminum foil to trap the steam. Place the pot on a very low heat (dum) for 15-20 minutes. This slow-cooking process is where the magic happens, allowing all the aromatic layers to meld together perfectly.
Turn off the heat and let the biryani rest, covered, for another 10-15 minutes. Gently fluff the rice with a fork before serving hot with raita or a simple salad. Enjoy the symphony of flavors in your homemade Manjali Chicken Biryani
